Asparagus, Goat Cheese and Walnut Salad with Hogue Sauvignon Blanc

Ingredients

2 pounds fresh asparagus, cut into 6-inch lengths
Coarse salt
6 ounces soft goat cheese, crumbled
1 cup walnut pieces, roasted
1 large head leaf lettuce or 8 cups mixed salad greens
One-half cup extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
One-half teaspoon coarse salt
Freshly ground black pepper to taste
One-third cup snipped chives

Instructions

Cook the asparagus in boiling salted water until crisp-tender. Drain and plunge into cold water for 5 minutes, drain and dry. Whisk together the dressing ingredients and place in glass baking dish. Add the asparagus and toss to coat. Cover and refrigerate one hour. Remove asparagus to a side plate. Tear the salad greens into bite-size pieces and toss with remaining dressing, season with salt and pepper. Arrange the greens on four salad plates. Top with the asparagus, crumbled cheese and walnuts.

Yield: 4 servings

Recipes reprinted with permission from Northwest Food & Wine by Dan and Kathleen Taggart.